Composition and structure of carob (Ceratonia siliqua L.) germ proteins

Bengoechea, Carlos; Romero, Alberto; Villanueva, Álvaro; Moreno, Griselda; Alaiz, Manuel; Millán, Francisco; Guerrero, Antonio; Puppo, Marı́a Cecilia

doi:10.1016/j.foodchem.2007.08.069

Cited by 79 publications

(58 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is also used in the cosmetic, pharmaceutical, textile, paper, petroleum, paint, oil drilling, and construction industries [10,13,27,28]. Carob germ flour is used as dietetic human food or as a potential ingredient in cereal-derived foods for celiac people [29]. Carob kibbles can be used raw, usually for animal feeding, or roasted, in food industry [10,11,14].…”

Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…These results are consistent with earlier findings (Blenford, 1979;Youssif & Alghzawi, 2000). The low protein content may support the assumption that carob could be considered a natural healthy food (Bengoechea et al, 2008). On the other hand, carob pulp is free from the two anti-nutrients caffeine and theobromine (Craig and Nguyen, 1984) and has higher rates of crude fibre.…”

Section: Biochemical Propertiesmentioning

confidence: 84%

Biochemical Diversity of Wild Carob Tree Populations and Its Economic Value

Naghmouchi¹,

L.²,

Khaldi³

et al. 2012

Topics in Conservation Biology

View full text Add to dashboard Cite

“…Its fruit is rich in fl avonoids and condensed tannins [28], as well as contained of about 96.5% of protein and rich in glutamic acid, aspartic acid and arginine [29].The carob pods is a rich source of polyphenol reaching approximately 80% with high antioxidant activity [20,23,30]. Also, it is rich in linoleic and alpha-linolenic acid [31].…”

Section: Carob (Ceratonia Siliqua L)mentioning

confidence: 99%

Promising role of Carob (Ceratonia siliqua L) phytochemical components against neurotoxicity induced by monosodium glutamate

El‐Sayyad¹,

El-Kholy²,

Hamed³

2017

Glob J Zool

View full text Add to dashboard Cite

DOICC By 024Citation: IH El-Sayyad H, Elkholy WME, Hamed WAE (2017) Promising role of Carob (Ceratonia siliqua L) phytochemical components against neurotoxicity induced by monosodium glutamate. Glob J Zool 2(1): 024-032. Life Sciences Group AbstractThe phytochemical constituents of Carob (Ceratonia siliqua L) showed therapeutic medical importance especially concerning neurotoxicity which represents the major public health problem. Neurodegenerative disorders are developed from different metabolic diseases and chemical component such as monosodium glutamate. It is the widely used chense sodium salt of the non-essential glutamic amino acid. It is one of the most popular fl avor enhancer. Monosodium glutamate is excitatory neurotransmitter in brain, increased the perception of wetness and saltiness as a taste sensation UMAMI. Treatment with the carob extract or their phytochemical constituents either protect or ameliorates these diseases which is promising.

show abstract

Composition and structure of carob (Ceratonia siliqua L.) germ proteins

Cited by 79 publications

References 22 publications

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Biochemical Diversity of Wild Carob Tree Populations and Its Economic Value

Promising role of Carob (Ceratonia siliqua L) phytochemical components against neurotoxicity induced by monosodium glutamate

Contact Info

Product

Resources

About